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Grilled Lobster - Casa M Spice Co

Grilled Lobster

While you can find lobster year-round, early spring is the best time to combine your love of shellfish with your love of grilling! Despite its origins as a poor man’s food, people across the world have grown to love the mild sweet flavor of lobster. With a touch of flame-broiled flavor, it’s even better.

Half grilled and half butter-poached, the secret to this recipe is in the butter sauce. Casa M Spice Co® Hooked® seasoning combines bold flavors of onion, garlic, and fresh herbs with the smoky heat of Chain Reaction®. We added fresh parsley for a light fresh flavor and beautiful color.

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice


  • 2 Lobster tails (We used spiny lobster)
  • Salt to taste
  • Pepper to taste
  • Lemon wedges for serving
  • 1 ½ Teaspoons Casa M Spice Co® Hooked®
  • 4 Tablespoons olive oil (divided)
  • 1/4 Cup melted butter
  • 1 Tablespoon chopped parsley


Half grilled and half butter-poached, the secret to this recipe is in the butter sauce.

- Mike Hernandez


  • 1.

    Preheat your grill to medium heat, between 300ºF - 400ºF degrees.

  • 2.

    Using kitchen shears, cut through the top shell of the lobster tail.

  • 3.

    Slice halfway through the top of the lobster meat and spread the meat apart as much as you can.

  • 4.

    Brush lightly with olive oil. Season with salt and pepper to taste.

  • 5.

    For the butter sauce: Combine the melted butter, remainder of the olive oil, Hooked® and chopped parsley. Mix well.

  • 6.

    Grill the lobster tails with the flesh side down for 6 minutes and flip over. Spoon half of the butter mixture onto the lobster and continue cooking for 6 minutes or until lobster is cooked through. The tail is done once you see bubbles of moisture between the tail meat and shell or look for 140°F degrees on an instant read thermometer.

  • 7.

    When the lobster is cooked through, add more of the butter mixture as desired.

1 comment

  • I’ve been grilling lobster on instinct – so glad to have your direction! The HOOKED makes it “ours”.

    Barbara Rathwick

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